Cast Iron Shepherd's Pie Recipe

A hearty and flavorful Cast Iron Shepherd's Pie featuring mashed potatoes, meat, and vegetables served on a plate.

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5 from 55 votes

Cast Iron Shepherd's Pie Recipe

A heavenly match of creamy and cheesy mashed potato with juicy and savory meat filling.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Method: Oven

Servings:

Calories: 566kcal

Author: Corinne Schmitt

Equipment

Large skillet or cast iron skillet
Potato masher
Peeler

Ingredients

1 pound Russet Potatoes peeled and diced
1 pound Ground Beef
1 tablespoon Oil if needed
2 Carrots peeled and diced
2 Celery Stalks diced
1 Small Onion diced
Salt and Pepper to taste
1 tablespoon Fresh Thyme or 1 teaspoon dried thyme
2 Garlic cloves minced
2 tablespoons Tomato Paste
1 cup Frozen Green Peas
1 tablespoon Worcestershire Sauce
1 cup Beef Broth
2 tablespoons Butter
1/4 cup Milk to taste
1/2 cup Shredded Cheddar Cheese

Instructions

Peel and dice potatoes and place in a large pot of water. Place over high heat until it starts to boil. Then reduce heat to medium and let the potatoes cook for about 10 -15 minutes or until they are fork tender.
While the potatoes cook, place the cast iron skillet over medium heat. Once hot, add the ground beef. Cook the meat for about 5-6 minutes until it’s well browned and there’s no pink meat left. Once done, transfer the cooked beef to a clean plate and set it aside.
In the same skillet, add the diced carrots, celery stalks, and onion. Add some oil if the skillet’s surface becomes dry. Cook the vegetables until they have softened, then stir in salt, pepper, fresh thyme, and garlic. Let it cook for another minute.
Add back the ground beef into the skillet, then add the tomato paste.
Once tomato paste is mixed well with the beef, add the green peas.
Now, add Worcestershire sauce and beef broth. Turn the heat to medium-high until it starts to simmer. Lower the heat to medium and let it cook until the liquid is reduced by half. Remove the skillet from the heat.
Check the potatoes. Once they’re fork tender, that means they’re done. Turn off the heat and drain the potatoes until no water is left. Then put them back in the same pot. Mash the potatoes.
Once all pieces are well mashed, add in the butter and milk and keep mashing until everything is well incorporated.
Put the shredded cheddar cheese into the mashed potato. You can keep using the same masher to stir in the cheese.
Using the back of a large spoon or spatula, create an even layer of the meat and vegetable mixture in the cast iron skillet. Turn on the oven to broil.
Put the mashed potato mixture over the meat and vegetable filling in the cast iron skillet. Gently spread mashed potato until everything underneath is covered.
Place the skillet in the oven and broil until the mashed potatoes are slightly browned.
Serve and enjoy!

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